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Crisp and chewy, this bar is a good-for-you alternative to store-bought cereal bars. The secret ingredient – silken tofu – will give your day a protein-packed start. The recipe also works with other fruit-and-nut combinations. If you’re short on time, wrap each bar in plastic and keep at room temperature for up to five days or freeze for up to one month. Thaw at room temperature or remove the plastic, wrap in a paper towel and defrost according to your microwave's directions.
Serves: 16 Preparation time: 2 hours
Ingredients 3 cups old-fashioned rolled oats 1/2 cup chopped walnuts (about 2 ounces) 3 cups unsweetened puffed-grain cereal, such as Kashi 2 cups chopped dried apricots 1/4 cup all-purpose flour 1/2 teaspoon salt 12 ounces silken tofu, drained (about 1 1/3 cups) 1 large egg 1/2 cup canola oil 1 cup honey 1 tablespoon vanilla extract 2 tablespoons freshly grated lemon zest
Preparation
1. Preheat oven to 350°F. Coat a large (15 1/4” x 10 1/4”) jellyroll-style pan with cooking spray.
2. Spread oats and walnuts on a baking sheet with sides. Bake until fragrant and light golden, 8 to 10 minutes. Transfer to a large bowl and add puffed cereal, dried apricots, flour and salt; stir to combine.
3. Meanwhile, purée tofu, egg, oil, honey, vanilla and lemon zest in a food processor or blender until smooth, scraping down the sides as needed. Make a well in the center of the oat mixture; fold in the tofu mixture until combined. Spread evenly in the prepared pan.
4. Bake until firm in the center and golden brown, 35 to 40 minutes. Let cool completely in the pan on a wire rack before cutting into bars with a sharp knife.
Nutrition Facts Per serving: 306 calories 12 g fat (1 g sat, 5 g mono) 13 mg cholesterol 46 g carbohydrate 6 g protein 4 g fiber 87 mg sodium
Posted by HoodiaPharm HungerAway ::
5:44 AM ::
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